John Myers
Ingredients for 4 servings:
- 1 can tuna in oil (200 g), drained (collect oil)
- 1 medium-sized onion(s), diced
- 2 large garlic cloves, squeezed
- 1 small can of anchovy fillet(s) in oil (30 g), drained (collect oil), roughly chopped
- 10 black olives, pitted, cut into fine rings
- 1 tsp sambal oelek
- 1 can tomato(s), chopped (400 g)
- 1 pkt. Tomato(s), pureed (400 g)
- 20 g capers
- ½ bunch parsley, flat-leaf, leaves coarsely and stems finely chopped
- 1 tsp sugar
- Salt and pepper, black, from the mill
- some cinnamon powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes
For spaghetti and other types of pasta
Heat the tuna oil in a large pan and sauté the onion, garlic, anchovies, and parsley stalks for about 2 minutes. Stir in the tuna (break it up with a fork beforehand), olives, sambal oelek, chopped tomatoes, passata, and capers. Bring to a boil, and season to taste with sugar, salt, pepper, and cinnamon. Stir in the parsley leaves before serving.
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